Guinness Braised Short Ribs

I always aspire to make holiday themed foods throughout the year, but all too many times just don't get around to it. But this year, I at least somewhat achieved that goal with this Irish influenced dish. I just happened to make it for my boyfriend, Stephén, last week. Either way, he loved it.


Guinness Braised Short Ribs
Printer-Friendly Version

2 t extra virgin olive oil
2 lbs beef short ribs
Salt and pepper
1/2 onion, sliced
1 carrot, cut on bias
1 T fresh thyme
Red pepper flakes, to taste
2 gloves garlic, minced
3 c low-sodium beef broth
12 oz Guinness
1/2 lb red potatoes, halved

Heat oil in a dutch oven on the stove over medium heat. Season short ribs with salt and pepper. Sear ribs for 4-5 minutes per side. Remove ribs from the dutch oven. Add onion, carrot, thyme, red pepper flakes, salt and pepper to dutch oven. Saute for 2-3 minutes, or until slightly tender. Add garlic and let cook for 1 minute. Pour 1 cup of beef broth to dutch oven and scrape up the brown bits on the bottom of the pot. Add the rest of the broth, the Guinness, the ribs and their juices to the dutch oven. Turn the heat up to medium high and bring to a simmer. Let simmer, uncovered for 15 minutes. Cover and cook in a 350 degree oven for 1 hour and 15 minutes. Add the red potatoes, salt and pepper to the dutch oven. Recover and let cook for another 30-35 minutes, or until potatoes are tender.